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The *absolute* best thai recipe book I have ever come across. The photography is stunning, the writing is clear and then the recipes - oh, the recipes. They take a lot of work, but followed faithfully, they are absolutely stunning.Ive seen a few comments about not being able to find the ingredients. I can sympathise, but I think the point of this book was to faithfully encapsulate Thai food, not give substitutes. Fish sauce, palm sugar, kaffir lime leaves, birds eye chillies, coriander roots and shrimp paste are pretty standard. But I have substituted ginger for galangal (only when absolutely necessary), small, regular eggplants for pea eggplants (a different taste, I know!, slightly under-ripe mango for green mango and so on.The best advice if you want to cook from this book is find the best asian supermarket near you, and start frequenting it.

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